Aki put together an incredible sorbet this morning. She combined a lovage tissane made with simple syrup with fromage blanc, creme fraiche and pure lovage puree. The cleansing nature of the lovage with the tang from the fromage blanc were rounded out by the creme fraiche. I see a strawberry-rhubarb tart in the future; though that is only my first thought...more to think about this evening.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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